Roast Buttermilk Chicken

Ingredients

2 leeks

3 garlic cloves, peeled, cut in half

1 x free range chicken

¼ cup olive oil

Pinch sea salt flakes

Splash white wine

1 L Pepe Saya Buttermilk

2 bay leaves

2 sprigs thyme

1.5 kg roasting potatoes

250g Brussels sprouts, trimmed, halved

Method

Pre-heat oven to 220C.

Trim the green from the leeks and give

them a very good wash.

Cut in half lengthways and place in a large,

heavy-based baking tray.

Place the garlic in the cavity of the chicken

and rub the outside

of the chicken with olive oil and salt.

Truss the chicken with kitchen string

to form an even shape so it cooks evenly.

Place the chicken, breast side up, on the

leeks and drizzle with wine.

On the stovetop, over a medium-high heat,

bring the buttermilk to the boil,

add the thyme and bay leaves and pour over

and around the chicken.

Place the tray in the oven with the legs

towards the back and roast

for 15 minutes. If the buttermilk curds

are browning too quickly, cover with foil.

Meanwhile, for potatoes, peel and

halve potatoes lengthways.

Place 1 potato, cut-side down, on a board

and make thin, evenly spaced cuts at 5mm

intervals, about two-thirds of the way through the potato.

Continue with remaining potatoes.

After 15 minutes, drop the temperature to

180C, add the potatoes and sprouts,

spooning over those lovely pan juices, and

bake for a further 30 to 40 minutes

or until nearly cooked through.

Turn the oven off and with the door ajar,

leave the chicken in the cooling oven for

an additional 15 minutes before carving.